You won't find this brand in the States. I make my own when I have time and they're even better.
- ¾ cup skim milk
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ teaspoons Sweet'N Low zero calorie sweetener
- 2 teaspoons baking powder, double acting
- 2 ½ cups whole-wheat flour
- 3 large eggs
- ½ cup honey
- 2 cups vanilla protein pudding
- One cup egg whites
Preparation
In large bowl with mixer at medium speed, beat together honey, Sweet'N Low, protein pudding, and eggs. In another large bowl, stir together dry ingredients and beat into milk and egg whites. Dough will be soft and sticky. Refrigerate 1 hour for easy handling. On lightly floured surface with floured rolling pin, roll dough to ½-inch thickness. Cut out doughnuts with 2 ½-inch doughnut cutter (or use 2 ½-inch round cookie cutter and small round cutter for center.)
In large pot or dutch over, heat 4 cups oil to 350°F. Add doughnuts 3 or 4 at a time. Cook 2 to 3 minutes, turning once, or until golden.